June 7th is World Food Safety Day. Food quality and safety are the foundation and prerequisite for ensuring the harmonious and stable development of modern economy and society, and food pathogenic bacteria are the main factor causing food safety problems worldwide. The frequent occurrence of food safety incidents caused by foodborne pathogens has had a huge impact on public health and socio-economic development. Building fast and efficient anti-corrosion methods for them is an important means to ensure food safety.

At the 18th International Symposium on Probiotics and Health held recently, Qu Qiannan, a master's degree student from the School of Food Science and Engineering at Qingdao Agricultural University and a researcher at Yuanda Biomaterials, shared the theme of "Research on the Protein based Antibacterial Metabolites of Lactobacillus paracasei PC-724". Starting from multiple research results on the antibacterial metabolites of Lactobacillus paracasei PC-724, the physical and chemical properties and antibacterial activity of it were studied and excavated to evaluate its ability to slow down protein spoilage and lipid peroxidation, and to have a good preservative effect on beef. At the same time, it can also stabilize meat color, which has the application value of developing food preservatives and using them to empower new "food" generations.

Summer high incidence, alert to foodborne diseases causing food safety crisis

With the arrival of summer, the gradually rising temperature creates suitable conditions for bacterial proliferation, especially for the accelerated growth and reproduction of various pathogenic microorganisms, making food highly susceptible to spoilage and deterioration. Pathogenic bacteria are widely present in various foods, among which foodborne pathogens represented by Escherichia coli, Staphylococcus aureus, Salmonella enteritidis, etc. seriously threaten public health. The symptoms of foodborne diseases such as abdominal pain, diarrhea, and vomiting caused by them have been on the rise in recent years.

Foodborne diseases have become a major public health issue worldwide. According to a survey by the World Health Organization, there are approximately 600 million cases of foodborne diseases worldwide each year, with 420000 deaths as a result.

It is worth noting that from food processing to transportation and storage of products until they are finally served on the dining table, these processes can introduce foodborne pathogens at any time, leading to a sudden increase in food safety hazards.

Breaking through traditional chemical preservatives and promoting a new generation of food is imperative

The food industry is undergoing a transformation and upgrading towards greater health and functionality, and consumers are placing greater emphasis on quality and health. Although sterilization combined with chemical preservation as an auxiliary means of preservation has long been used as a traditional method for food preservation, this method has problems such as chemical composition, easy overlapping ingestion, distortion after heat treatment, and legal and regulatory restrictions, which can easily lead to a decrease or even disappearance of the nutritional and edible value of food. It may also retain a small amount of toxicity and cause public health anxiety, making it difficult to meet the natural, nutritious, efficient, and pollution-free preservation needs of the current food industry and consumers.

Therefore, how to break through the traditional technological barriers in the anti-corrosion industry, empower new meanings of food functional health and safety, and promote the development of the industry into a new "food" generation has become an important issue that urgently needs to be solved in the food industry.

Postnatal natural preservation becomes the key to the new "food" generation

Throughout the domestic and international markets, the demand for natural preservatives derived from animals, plants, and microorganisms with anti-corrosion properties and antibacterial properties is increasing day by day.

It is worth mentioning that the use of postbiotics as a functional natural preservative is not the first time it has appeared in front of the public. It has been widely used in practical foods such as meat products, dairy beverages, egg products, seasonings, etc. in the early days. In addition, during the early stage of the pre packaged food industry, it attracted a large number of domestic capital and upstream, midstream, and downstream enterprises and manufacturers who are very interested in natural preservation of young vegetables.

Epibiotics is a preparation of non living microorganisms and/or their components that are beneficial to the health of the host. It has multiple probiotic effects, and the genetic background and biological characteristics of the source strain need to be clear and recognized as safe. Identification, health efficacy, and safety evaluation should be conducted at the strain level. Postbiotics retain bacterial components with the same activity as live bacteria, and even after high-temperature treatment and gastrointestinal digestion, they have high physiological activity.

YDFF ®- 3. Meet the core requirements of natural anti-corrosion and functional intestinal care

Developed by Yuanda BiotechnologyPostbioYDFF®-3是筛选纯乳源高抑菌活性益生菌并制备具有天然生物防腐功效的后生元原料，能有效地抑制引起食品腐败的细菌和孢子，延长食品的货架期，降低灭菌温度，缩短灭菌时间，改进食品品质，降低能耗，取代或部分取代化学防腐剂，满足生产健康食品的需求。

PostbioYDFF ®- 3 Food Preservation Experiment Test: [Results are True and Effective]

In addition to its excellent anti-corrosion performance, YDDFF3 can improve the micro ecological environment of the gastrointestinal tract, regulate the balance of intestinal flora, inhibit inflammatory reactions caused by harmful bacteria, enhance the defense function of gastrointestinal mucosa, assist in the treatment of superficial gastritis, gastric ulcers, chronic gastritis, bacterial diarrhea, esophageal reflux and other diseases, providing a new generation of biological anti-corrosion solutions for the food industry.

Facts speak louder than words. Taking the common foodborne pathogen Yersinia enterocolitica as an example, PostbioYDFF was clinically tested by the Yuanda Biotechnology research team ®- The results of the three effects on biofilm indicate that:

PostbioYDFF ®- 3 can significantly inhibit the formation of Y. enterocolitica biofilm, with an inhibition rate of 76.4% at 10 mg/mL.

PostbioYDFF ®- 3 can significantly reduce the biofilm formed by Y. enterocolitica, with a reduction rate of 61.9% at a concentration of 10 mg/mL.

PostbioYDFF ®- Whether as a recognized natural preservative or as a defender of the gut microbiota balance, 3 will help modern food achieve breakthroughs and upgrades in food innovation, using its functions to promote food safety and health. It will also usher in a magnificent development future in the consumption trend of pure natural and nutritious health. We look forward to it.